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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Lynn Burnett of Raymore, Missouri often stir-fries this innovative mix of corn, spinach and black-eyed peas. A pinch of cayenne pepper lends a little kick to her veggie blend. Ingredients:
1/2 cup chopped celery |
1/3 cup chopped onion |
1 tablespoon canola oil |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 cup frozen whole kernel corn, thawed |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1 garlic clove, minced |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
2 tablespoons chicken or vegetable broth |
1 tablespoon white wine or additional chicken broth |
2 cups fresh spinach, chopped |
1 cup cooked rice |
Directions:
1. In a large nonstick skillet or wok, stir-fry celery and onion in oil until tender. Add the peas, corn, thyme, garlic, salt and cayenne; cook and stir over medium heat for 1 minute. Add broth and wine or additional broth; cook and stir for 1 minute. Add spinach and rice; cook and stir 2 minutes longer or until heated through and spinach is wilted. Yield: 4 servings.
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